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GRUB RESTAURANT CHICAGO

1230 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RAW WOOD CABINET NEAR SMALL REACH-IN COOLER WHERE MILK IS STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : CLEAN THE FOLLOWING: CAN OPENER AND HOLSTER CONNECTED TO THE PREP TABLE, PREP TABLE SHELVES, STORAGE RACKS THROUGHOUT, EXTERIORS OF BULK FOOD STORAGE CONTAINERS, SIDES, EXTERIORS, GASKETS ON DOORS TO COOLERS WHERE FOOD DEBRIS IS PRESENT, AND INTERIOR OF REACH-IN COOLER IN REAR WHERE FISH IS STORED, CABINET INTERIORS OF IN FRONT AREA UNDERNEATH THE EXPRESSO MACHINE AND COUNTER WHERE CLEAN GLASSES ARE STORED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUST BUILD-UP FROM ALL CEILING VENTS AND CEILING TILES IN REAR FOOD STORAGE AREA AND WHEREVER PRESENT. CLEAN DIRT, FOOD SPLATTERS AND STAINS FROM ALL OTHER WALLS THROUGHOUT NOT PREVIOUSLY MENTIONED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE ALL CLUTTER INSIDE REAR OUTSIDE STORAGE ROOM. ALL ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
  4. Complaint

    10 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID(XEROX COPY) CHICAGO FOOD SERVICE SANITATION CERTIFICATE PROVIDED OR POSTED AT TIME OF INVESTIGATION. SERIOUS VIOLATION 7-38-012(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 10-2-14 ON REPORT#1497435 NOT CORRECTED. -33-: MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS. -35- MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE. -36-PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.-38- MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE. NON COMPLIANT VIOLATION SERIOUS 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RAW WOOD CABINET NEAR SMALL REACH-IN COOLER WHERE MILK IS STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CAN OPENER AND HOLSTER CONNECTED TO THE PREP TABLE, PREP TABLE SHELVES, STORAGE RACKS THROUGHOUT, EXTERIORS OF BULK FOOD STORAGE CONTAINERS, SIDES, EXTERIORS, GASKETS ON DOORS TO COOLERS WHERE FOOD DEBRIS IS PRESENT, AND INTERIOR OF REACH-IN COOLER IN REAR WHERE FISH IS STORED, CABINET INTERIORS OF IN FRONT AREA UNDERNEATH THE EXPRESSO MACHINE AND COUNTER WHERE CLEAN GLASSES ARE STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE VIOLATION #29
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE VIOLATION #29.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUST BUILD-UP FROM ALL CEILING VENTS AND CEILING TILES IN REAR FOOD STORAGE AREA AND WHEREVER PRESENT. CLEAN DIRT, FOOD SPLATTERS AND STAINS FROM ALL OTHER WALLS THROUGHOUT NOT PREVIOUSLY MENTIONED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SEE VIOLATION #29.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE VIOLATION #29
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE ALL CLUTTER INSIDE REAR OUTSIDE STORAGE ROOM. ALL ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
  5. Complaint

    0 infractions

  6. License Re-Inspection

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ONE UPRIGHT REACH IN COOLER IN THE FRONT PREP AREA AT 44.9 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL MULTI USE ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS AND THE VENTILATION HOODS ABOVE EACH COOK LINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE AND AT THE MOP SINK. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE.
  7. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED AN UPRIGHT COOLER IN THE FRONT PREP AREA AT 46.7 DEGREES F. ALSO NOTED THE PREP COOLER IN THE MIDDLE PREP AREA AT 47 DEGREES F. MUST REPAIR AND MAINTAIN COOLERS AT 40 DEGREES F AND BELOW. THE HOT AND COLD HOLDING UNITS ALONG THE FRONT SERVICE LINE,THE REACH IN FREEZER IN THE REAR, THE SMALL PREP COOLER IN THE FRONT PREP AREA AND THE REAR 6 DOOR REACH IN COOLER ARE NOT ON AND OPERATING AT THIS TIME. MUST HAVE ALL HOT AND COLD HOLDING EQUIPMENT ON AND OPERATING TO VERIFY THAT EACH UNIT MAITAINS PROPER TEMPERATURES.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING DURING THE FINAL RINSE CYCLE. MUST REPAIR.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD AND FOOD CONTACT SURFACES NOT PROPERLY PROTECTED. MUST FINISH INSTALLING THE BARRIER AT THE FRONT HOT HOLDING STATION. MUST ALSO PROVIDE A CLEAR SEPARATION ALONG THE LEFT SIDE OF THE FRONT COUNTER TO PROTECT THE SMALL PREP COOLER AND THE FRONT PREP AREA. (INSTALL BEHIND AND ALONG SIDE THE COOLER/COUNTER).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL MULTI USE ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS AND THE VENTILATION HOODS ABOVE EACH COOK LINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE AND AT THE MOP SINK. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE.
  8. License

    0 infractions